How To make Courgette 'Meatballs'
MEATBALLS:
1 1/4 Courgettes
1/2 ts Salt
1 Fresh hot green chilli,
-finely chopped 3 tb Finely chopped onion
1/2 ts Peeled and very finely
-grated fresh ginger 2 tb Finely chopped fresh green
-coriander 1 1/2 oz Graham flour
Vegetable oil 4 deep frying SAUCE:
5 tb Vegetable oil 4 deep frying
2 md Onions, peeled and very
-finely chopped 1/4 ts Ground tumeric
1/16 ts Cayenne pepper
1 ts Ground cumin seeds
2 ts Ground coriander seeds
1/2 lb Tomatoes (about 2 tomatoes)
-peeled and finely chopped 8 fl Single cream
1/2 ts Garam masala
1/2 ts Ground roasted cumin seeds
1/3 ts Salt
Wash, trim and grate the courgettes. Put them into a bowl and sprinkle them with the salt. Set them aside for 1/2 hr. Squeeze as much liquid as possible our of the courgettes by pressing handfuls between your two palms. Save this courgette liquid for the sauce. Dry off the bowl and put the courgettes back in it. Add the chopped chilli (you may want to use more than 1 chilli depending on your taste - i use about 4 hot ones!), onion, ginger and coriander. Sift the gram flour over this vegetable mixture. Mix well and form 16 neat balls (i find throwing them from one hand to the other is easiest). In a frying pan, wok or other utensil for deep frying, heat about 1.5" /4cm of oil over a medium flame (a wok should have 1.5"/4cm at its centre). When hot, put 5 or 6 of the balls, or as many as the utensil will hold easily in one layer. Fry for about 1.5 min.s, or until the balls turn a rich, reddish-brown colour. Turn the balls every now and then as they fry. Remove them with a slotted spoon when they are done and leave to drain on a plate lined with kitchen paper. Do all the 'meatballs' this way. To make the sauce, remove 5 tbsp of the oil used in deep frying and put this in a 10"/25cm frying or saute pan. Heat the oil over a med. flame. When hot, put in the onions. Stir and fry for 7 - 8 min.s or until the onions begin to turn brown at the edges. Take the pan off the heat for a couple of sec.s and add the tumeric, cayenne, ground cumin and ground coriander. Stir once and put the pan back on the fire. Stir for another 5 sec.s and then add the chopped tomatoes. Stir and fry on med. heat for 5 min.s. Add the courgette juice (you need 8 fl oz, if you have less, add some water). Bring to the boil. Cover, lower heat and let the sauce simmer for 15 min.s (this much of the recipe may be prepared several hours ahead of time). Add the cream, garam masala, ground roasted cumin and the salt. Mix well, bring to a simmer and cook for 1 min. Now put in the 'meatballs'. Spoon the sauce over them. Cover and simmer very gently for 6 - 7 min.s. Spoon the sauce over the 'meatballs' a few times during this cooking period. These 'meatballs` turn very soft when cooked in the sauce, so handle them gently and serve immediately. Makes 16 'meatballs' and serves 4(normal) - 6(feather-weights).
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TURKEY ZUCCHINI SKILLET | easy, low carb dinner idea
This Turkey and Zucchini Skillet is a super simple, low-carb, one-pan, week night meal that is perfect for families or as recipe to add to your meal-prep.
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TURKEY ZUCCHINI SKILLET RECIPE
1 pound ground turkey
4-5 cloves of garlic, chopped
1 onion, chopped
4 small-medium zucchini, cut into quarters then chopped
2-15 ounce cans of diced tomatoes
1 heaping tablespoon Italian seasoning
1 tablespoon olive oil
Salt and pepper to taste
Parmesan cheese and red pepper flakes (*optional toppings)
DIRECTIONS:
Heat a large non-stick skillet over medium heat and add oil. Once the olive oil is hot, stir in your onions and garlic along with a pinch of salt. Let them cook for a couple minutes or so or until your onions are fragrant and beginning to look translucent.
Push all the veggies to one side of the pan and then using a wooden or rubber spatula, stir in your ground turkey. Season the turkey with some salt and pepper be sure to break it up into small pieces.
Once the turkey has lost it's pink color, begin to combine the ground turkey with the onions and garlic.
Add in zucchini, oregano, a little more salt and pepper, and tomatoes. Give it a good mix and allow everything to simmer for 15-30 minutes depending on how soft you like your zucchini.
Serve over a bed of spaghetti squash (or pasta, rice, cauliflower rice, etc) and top with some red pepper flakes and parmesan cheese. Enjoy!
Nutrients for 1/4th of recipe: Calories: 279; Total Fat: 11.6g; Saturated Fat: 3.5g; Cholesterol: 80mg; Sodium 138mg, Carbohydrate: 19g; Dietary Fiber: 3.5g; Sugars: 10.2g; Protein: 25.6g
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Nigella's Courgette Fritters | Forever Summer With Nigella
Nigella's delicious courgette fritters!
#NigellaLawson
Stuffed Zucchini Boats w. Ground Beef / Ultimate Beef Stuffed Summer Squash Boats - Recipe # 91
Here you get a great recipe for zucchini boats with a spiced-up ground beef and vegetable stuffing. We use the zucchini meat as part of the stuffing in order to not waste such a great ingredient.
Ingredients for 4 persons:
4 zucchinis
1/2 kg / 1 pound of ground beef
2 small or 1 large onion
4 cloves of garlic, minced
1 tsp of dry basilic
2 tsp ground cumin
10cherry tomatoes, chopped up finely
2 eggs
3 tbsp breadcrumbs
200 gr. / 7 oz yellow cheddar, shredded
150 gr. / 5 oz. parmesan cheese, shredded
salt & pepper
For the tomato sauce:
1 can / 14,5 oz. whole peeled tomatoes
1-2 tbsp balsamic vinegar
2 cloves of garlic, minced
salt & pepper
a pinch of sugar
- Half each zucchini and scoop out the flesh of each one.
- Chop up the flesh into smaller bits.
- Fry minced beef in neutral oil at medium to high heat until most water has evaporated.
- Add chopped onions and fry until transluscent.
- Add chopped cherry tomatoes and zucchini flesh to the pan and let water evaporate.
- Add spices and garlic to the pan and season to your liking.
- Remove the filling and transfer to two bowls to cool off slightly (20 minutes or so).
- In a clean bowl: mix can of tomatoes with garlic, balsamic vinegar, salt and pepper until almost homogenous. Mash the omatoes a bit.
- Add grated cheddar and parmesan cheese and eggs to the filling. Mix well.
- Add the tomato sauce to a rectangular lasagna dish and place zucchini boats on top.
- Fill each boat with the filling and top with more cheese for garnish.
- Cook in the oven 40 minutes at 200 deg. C / 390 deg. F
- Let the zucchini boats cool off slightly (15 min or so) before serving with tomato sauce and fx. cooked rice, a good loaf of bread or pasta!
Enjoy :-)
Music:
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how I trick my husband to eat his vegetables
FULL RECIPE:
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Beef and Courgette Meatballs with Tomato Sauce #babyledweaning #babyrecipes #meatball #recipe
English
Courgette and Beef Meatballs with Tomato Sauce
Ingredients:
For the meatballs :
1 Medium onion (40g) ????
2 Courgettes (300g)
2 Medium Sliced Brown Bread ????
30g Olive oil ????
1 Garlic Glove ????
250g Mince Beef
1 Egg ????
Milk enough to soak the bread ????
For the tomato Sauce:
300g grams Tomato Passata ????
1 Garlic glove ????
20g of Olive Oil ????
Process
Cut the bread crust and soak it with the milk, then set it aside.
Slice the onion, clean the garlic glove and grate the courgettes on the large grater.
In a heated pan, add the olive oil and the garlic glove. Wait until the garlic is golden.
Add the onion and cook it until it becomes translucent. (You can add some water to prevent it from burning.)
Next, throw the grated courgettes and cook them until they are soft and fairly dry.
Once the veggies are cooked, take the garlic glove out, place them in a bowl and let it cool down.
In a bowl add the minced meat, the bread that needs to be drained from the milk, and the veggies; break the egg and mix them all together. ( Optionally, add some grated parmesan to make them even yummier.)
Mix it with your hands until everything is amalgamated, and start making small meatballs with your hands.
I advise you to use steam (15 minutes) and cook them so they can remain soft and juicy, but if you have nothing against you can lightly fry them in olive oil, turning them on each side.
Add the olive oil with the garlic glove in a heated pan and wait for a minute.
Next, add the tomato passata and cook for about 15 minutes. (Low heat)
Throw the cooked meatballs and let them cook in the tomato sauce for another 10 minutes.
Serve them with a side of your choice. ( Suggestion - Cooked Basmati Rice or Mash potato)
Important!
6 Months +
Please ensure your baby or toddler isn't intolerant to any ingredients. Always cut the food in shapes suitable for your baby's age.
Italian
Polpette Di Zucchine E Manzo al Sugo
Ingredienti:
Per le polpette:
1 Cipolla media (40g) ????
2 Zucchine (300g)
2 Fette pane in casetta Integrale ????
30g Olio d’oliva ????
1 Spicchio d'aglio ????
250g Carne macinata di manzo
1 Uovo ????
Latte quanto basta per inzuppare il pane????
Per il Sugo:
300g Passata di Pomodoro ????
1 Spicchio d'aglio ????
20g di olio d'oliva ????
Processo
Tagliate la crosta di pane e bagnatela con il latte, poi mettetela da parte
Affettate la cipolla, pulite lo spicchio d'aglio e grattugiate le zucchine sulla grattugia grossa.
In una padella riscaldata, aggiungere l'olio d'oliva e lo spicchio d'aglio. Aspetta che l'aglio sia dorato.
Aggiungere la cipolla e cuocerla finché non diventa traslucida. (Puoi aggiungere un goccia d'acqua per evitare che si bruci)
Poi gettate le zucchine grattugiate e cuocetele finché non saranno morbide e abbastanza asciutte.
Una volta cotte le verdure, togliete lo spicchio d'aglio, mettetele in una ciotola e lasciate raffreddare.
In una ciotola metti la carne macinata, le verdure il pane (strizzato). Rompere l'uovo e amalgamare il tutto. (Facoltativamente, aggiungi del parmigiano grattugiato per renderli ancora più gustosi.)
Amalgamare con le mani fino a quando non sarà tutto omogeneo, e iniziare a fare delle piccole polpettine con le mani.
Vi consiglio di usare il vapore (15 minuti) e di cuocerle in modo che rimangano morbide e succose, ma se non avete nulla in contrario potete friggerle leggermente in olio d'oliva, rigirandole da ogni lato.
Aggiungere l'olio d'oliva con lo spicchio d'aglio in una padella riscaldata e attendere un minuto.
Aggiungere la passata di pomodoro e cuocere per circa 15 minuti. (Fuoco basso)
Metti le polpette cotte e fali cuocere nel sugo di pomodoro per altri 10 minuti.
Acompagniare con un contorno a tua scelta. (Suggerimento: riso basmati cotto o purea di patate)
Importante!
6 mesi + Assicurati che il tuo bambino non sia intollerante a nessun ingrediente. Taglia sempre il cibo in forme adatte all'età del tuo bambino.
#polpette #babyrecipes #meatballs #babyleadweaning #autosvezzamento